Lemon Chess Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
- 1/4 cup unsalted butter
- 1 1/2 cups sugar
- 3 eggs
- 1 tablespoon cornmeal
- Juice of 1 1/2 lemons
- Preheat the oven to 350F.
- Line a 9-inch pie plate with the rolled-out crust.
- For a crispier crust, consider parbaking.
- Melt butter in a saucepan over medium heat, then remove from the heat and stir in the sugar.
- Beat in the eggs, then stir in the cornmeal, and then the lemon juice.
- Pour the filling into the crust.
- Bake for 35 to 45 minutes, until the filling is a deep golden brown.
- Cool on a wire rack for 1 hour before slicing.
pie pastry, unsalted butter, sugar, eggs, cornmeal, lemons
Taken from www.epicurious.com/recipes/food/views/lemon-chess-pie-390115 (may not work)